chipotle shrimp tacos with jalapeño peach salsa
Bringing the heat this Taco Tuesday with summery Chipotle Shrimp Tacos with Jalapeño Peach Salsa.
This recipe marked a milestone for me. I finally, finally learned how to char my tortillas on the stovetop. According to Google, this seems like it should be a straight and narrow process, right? I think my past bummer was using corn and flour-blend tortillas instead of pure corn: those just might not blacken as easily. Lesson learned. Both trials of this recipe I achieved beautifully darkened edges, and because of that, I’m never not tossing my tortillas on the stove whenever I have a taco hankering. Unless, of course, I’m baking up crispy shells.
Tacos are so versatile and simple, and these guys really couldn’t be more weeknight friendly. Shrimp cooks up in a flash on a baking sheet, and the peach salsa comprises a mixed pot of fresh ingredients stirred together to sprinkle atop. I shunned tacos for awhile since inspiration ran dry and I kept getting frustrated at my lack of char, but now I’m back, bitches. Tacos will be a mainstay once again, and summertime produce certainly helps spring up varying ideas.
Specifically, peaches are my favorite to work with right now. I’ve not shied away from buying loads of tree peaches from Publix and throwing them in whatever strikes my fancy. Peach and jalapeño are a swell juxtaposition in the refreshing yet hearty salsa. I recommend spooning lots over your portion(s).
One Pan to Bake Them All
Aside from charring the tortillas, which I obviously recommend you do, a quick bake of shrimp in the oven is the only work required for the tacos.
I toss the dried, peeled shrimp (I usually keep the tails on because they lock in more flavor) with spicy chipotle chili powder, paprika, cumin, garlic, onion, salt, and pepper. Spread them in a single layer on a baking sheet, drizzle with oil, and roast until opaque. I like to turn the broiler on for the last couple minutes to crisp up the spices.
Shrimp bakes really quickly, so keep an eye on it and don’t let it overcook to avoid a rubbery, weird texture.
Feeling Peachy
Chop up a bunch of wonderful shit for the salsa. I use lots of tree peaches, fresh cilantro, basil, and mint, lime and orange juices (orange and peach is primo), and of course that hot little pepper. Stir it together and taste for salt and pepper.
I prefer working with freestone peaches since the pit actually plops right out. Learned this while baking the Peach Ricotta Tarts last week. Fucking amazing. If you use clingstone, you might have to slice off smaller wedges of peach at a time. Usually, clingstone are smaller, so if you buy the big honkers like I do, chances are they’re freestone.
When all is chopped, mixed, and roasted, char up some tortillas and get assembling. I love a little avocado mashed with lime juice and salt (to preserve the bright green hue) and shredded romaine as adornments. Use slaw if you have it, maybe some roasted corn, there’s loads of options. The peach salsa is a must, though. And the shrimp. Else you just have a really depressing taco.
Love a good coconut margarita with this and highly recommend some Avocado Peach Ceviche as an appetizer if you’re hosting a crowd.
Speaking of cocktails and peaches, check back Friday (well, before that, cos there’s other awesome shit in between) for a new and beautifully refreshing weekend sip!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
chipotle shrimp tacos with jalapeño peach salsa
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cups shredded romaine lettuce
- 8-10 corn tortillas
- 1 avocado, mashed
- sour cream and cilantro, for serving
jalapeno peach salsa
- 2 cups diced fresh peaches (about 2 large peaches)
- 1/3 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup orange juice
- 2 tbsp lime juice
- 1 jalapeño, deseeded and diced
Instructions
- Preheat oven to 450 degrees. Grease a baking sheet with oil.
- Dry the shrimp very well with paper towels. In a bowl, toss with the chipotle chili powder, cumin, paprika, onion powder, garlic powder, and a pinch of salt and pepper until thoroughly coated.
- Spread the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Roast for 8-10 minutes until opaque. If desired, switch the broiler to HIGH in the final 2 minutes to create a crisper finish.
- To make the salsa, combine the peaches, cilantro, basil, mint, orange juice, lime juice, jalapeño, and a pinch of salt and pepper in a bowl. Stir until incorporated. Taste for salt and pepper and adjust as needed.
- Warm the tortillas in a microwave under a damp paper towel for 30 seconds. If desired, char in a dry skillet over medium-high heat for 45-60 seconds per side.
- Divide the lettuce and shrimp into the tortillas. Sprinkle with peach salsa, reserving some to serve on the side. Drizzle with Greek yogurt and dust with fresh cilantro, as desired.
